Uncategorized

French Onion Soup

~ lindy

French Onion Soup

***Makes around 8 plus servings, depending on the size soup crocks

*2 (14.5 ounce) cans Beef Broth, 50 percent low-sodium

*4 cups Chicken Broth

*2 Medium Red Onions, sliced in 1/4 inch strips

*3 Large Yellow Onions, sliced in 1/4 inch strips

*1/2 teaspoon Fresh Ground Black Pepper

*1/2 teaspoon Kosher Salt

*1/2 cup Butter

*1/2 to 1 teaspoon Worcestershire Sauce, no more

*3 tablespoons Flour, sprinkle in after sautéing onions cook 3-5 minutes longer, thickener

*3 Sprigs Thyme Leaves with Stems

*2 small Bay Leaves or 1 large

*1/2 cup White Cooking Wine, deglaze pan

*1 Cup Sparkling Apple Cider, like Martinellis

*2 tablespoon Bottled minced Garlic

*1 Loaf French Bread, all crust removed and sliced in 1 inch thick slices

*Extra Light Olive Oil or Butter, for toasting bread

*Thick slices of Swiss Cheese

*1/2 cup grated Gruyere Cheese

*Cheese Cloth

*Bakers Twine

*Soup Crocks/Oven Save Bowls

Cheese Cloth Spice Bag

• 1 (10X10 inch) piece of Cheese Cloth

• Place in the center of the cheese cloth square, the thyme, parsley and bay leaf, then bring up the corners and tie corners together with a piece of bakers twine.

• Add the spice bag to the Onion and broth mixture.

French Onion Soup

In a heated large cast Iron skillet or stainless steel, on medium low-heat add butter, onions, salt and pepper and sauté for 25 to 30 minutes, stirring every so often. After sautéing, deglaze the pan with white cooking wine and add the flour and cook for 3-5 minutes to cook-out the flour taste.

Then add to a large stockpot or Crock pot add the onions, beef and chicken broth, sparkling cider, Worcestershire sauce, garlic and spice bag.

Simmer soup for 45 to 60 minutes in the skillet or stock pot or in a crock pot for 2 to 3 hours on low.

French Bread Toast

Take the loaf of French bread and cut off all the crust and butter/oil the front and back of each slice of bread and toast both sides of the bread.

French Onion Soup Crocks

Preheat oven 350*F.

Using soup crocks fill each crock with the onion soup 2/3 full. Then add the two pieces of the toasted French bread and top with 2 pieces of the thick Swiss cheese and sprinkle on about a tablespoon or so of the grated Gruyere Cheese. Bake in the oven.  (Place the crocks on a baking sheet and bake in the oven for 10 minutes or until golden crust starts to develop on the cheese.)

Remove from the oven and allow to cool slightly before serving and enjoy!

Enjoy!

Lindy

 

Garlic Pork Loin with Prosciutto

~ lindy

Garlic Pork Loin with Prosciutto

*3 to 4 pound Pork Loin Roast, tied

*2 tablespoons Extra Light Olive Oil

*6 Garlic Cloves, minced

*1 tablespoon chopped Fresh Thyme

*1 tablespoons chopped Fresh Rosemary

*Kosher Salt or Sea Salt

*Fresh Ground Black Pepper

*2 cups Chicken Stock, more if needed when roasting

*2 cups Sparkling Apple Cider

*4 ounces Pancetta or 8 ounces Prosciutto

Pre heat oven 400*F.

For Marinade Rub: In a bowl add the olive oil, garlic, thyme and rosemary. Stir until combined. Set aside.

Place the pork loin into a roasting pan and add the rub to the outside and into the center of the tied pork loin, generously Salt and Pepper. Cover with foil and marinate for at least 2 hours or overnight in the refrigerator.

Then add 1 cup Chicken Stock and 1 cup Sparkling Apple Juice to the bottom of the roasting pan. Layer the pancetta or prosciutto to the top of the pork lion overlapping until covered.

Roast in the oven for 1 to 1 and 1/2 hours or cook until the internal temperature is 145*F medium rare to 160*F. for well done. Pour the remaining juice in the pan 1/2 way through roasting time or add more juices if needed every 20 minutes.

After roasting tent roast with aluminum foil at let rest for 10 minutes and cut into 1/4 inch slices or as desired, serve with a little of the juices from the pan by drizzling over slices.

Note: I like to do roast the pork loin as described above the day before serving. Then before serving the next day I place the Pork Loin roast into crock pot and cook on low for 4 hours. But roast won’t be medium rare, it will be well done.

Enjoy!

Lindy